Peppercorn Cream Sauce


I wanted to make a new sauce I hadn't tried before, to serve with some beautifully marinated sous vide grilled pork chops and ran upon this one. Instead of the pan-drippings, you can use a good quality beef base instead, and you could make it off a roux instead of using cornstarch.

Cook time30
Serving4-6 people


  • Pan juices from steak
  • 4 Steaks (1-1 1/2 inches thick)
  • 1/3 cup Shallots, minced
  • 1 clove Garlic, minced
  • 1/4 cup Cognac
  • 2 cups Beef broth
  • 1 tablespoon Black peppercorn (crushed)
  • 1/3 cup Heavy Cream
  • 4 teaspoons Cornstarch
  • 2-3 teaspoons Dijon mustard


  • 1.


  • 2.

    Cooking30 minutes

    Cook steaks/meat and keep them in one layer in skillet. Remove steaks from skillet and skim all but 1 tablespoon of the fat from the pan juices in the skillet. ,To skillet add, shallots and minced garlic and cook them for 1 to 2 minutes until softened. ,Deglaze with Cognac (or whiskey), scraping up bits which cling to skillet. ,Add stock or canned beef broth and peppercorns. ,In a small bowl combine heavy cream and cornstarch. ,Whisk cornstarch mixture into sauce and simmer until lightly thickened. ,Whisk in mustard and pour extra juices from plate into sauce.

  • 3.

    Serving4-6 people